Nahco3 decomposition. Baking soda formula. Baking soda: formula, application of Nahco3 decomposition

Manufacturer: Russia, Turkey

Packaging:
Bags 25kg
Bags 40kg

Additional shipping information:
Baking soda (sodium bicarbonate, sodium bicarbonate, sodium bicarbonate) is transported by all types of transport (except air) in covered vehicles. It is allowed to transport sodium bicarbonate by road in bulk using specialized transport (such as a flour truck) or in specially made stainless steel containers. Specialized flexible containers are transported by rail by open rolling stock in wagonload shipments without transshipments, with loading and unloading on the sidings of the consignor (consignee). Baking soda is stored in closed warehouses. Filled specialized flexible containers are stored both in covered warehouses and in open areas, in 2-3 tiers in height.

Recommendations:
Baking soda - finely ground crystalline powder, white, odorless. A distinctive feature is mild alkaline properties that do not have a harmful effect on animal and plant tissues. Boiling point - 851 ° C, melting point - 270 ° C. Density - 2.159 g / cm³. Designed for the chemical, food, light, medical, pharmaceutical, non-ferrous metallurgy and retail industries. Chemical formula: NaHCO3.

Production technology:
Soda is extracted now by the industrial ammonia method (the Solvay method). Equimolar amounts of gaseous ammonia and carbon dioxide are passed into a saturated sodium chloride solution, that is, ammonium bicarbonate NH4HCO3: NH3 + CO2 + H2O + NaCl → NaHCO3 + NH4Cl is introduced. The precipitated residue of poorly soluble (9.6 g per 100 g of water at 20 ° C) sodium bicarbonate is filtered off and calcined (dehydrated) by heating to 140 - 160 ° C, while it passes into sodium carbonate: 2NaHCO3 → (t) Na2CO3 + CO2 + H2O The formed carbon dioxide and ammonia separated from the mother liquor at the first stage of the process by the reaction: 2NH4Cl + Ca (OH) 2 → CaCl2 + 2NH3 + 2H2O are returned to the production cycle. Ammonization of the solution is necessary for the introduction of carbon dioxide into it, which is slightly soluble in a saturated solution. Sodium bicarbonate precipitated in the form of crystals is filtered off from a solution containing ammonium chloride and unreacted NaCl, and calcined (calcined). In this case, the formation of soda ash occurs. Gases released during calcination, containing carbon dioxide CO2, are used for carbonization. Thus, part of the spent carbon dioxide is recovered. The carbon dioxide required for the process is obtained by calcining limestone or chalk. The burnt lime CaO is quenched with water. Slaked lime Ca (OH) 2 is mixed with water. The resulting milk of lime is used to regenerate ammonia from the solution (filter liquid) obtained after separating bicarbonate and containing ammonium chloride. For the production of soda, a solution of sodium chloride (brine) with a concentration of about 310 g / l is used, obtained under natural conditions by underground leaching of deposits of table salt. Natural brine, in addition to NaCl, usually contains calcium and magnesium salts. During ammonization and carbonization of brine, as a result of the interaction of these impurities with NH3 and CO2, precipitates will fall, which will lead to contamination of the apparatus, disruption of heat transfer and the normal course of the process. Therefore, the brine is pre-cleaned of impurities: they are precipitated by adding a strictly defined amount of reagents to the brine - a suspension of soda in purified brine and milk of lime. This method of cleaning is called soda-lime. The precipitates of magnesium hydrate and calcium carbonate precipitated during this process are separated in sedimentation tanks. The purified and clarified common salt brine is sent to a bubbling absorption column. The upper part of the column is used to flush the gas sucked by the vacuum pump from the vacuum filters and the gas from the carbonation columns with brine. These gases contain a small amount of ammonia and carbon dioxide, which it is advisable to wash with fresh brine and, thus, to use them more fully in production. The bottom of the column serves to saturate the brine with ammonia from the distillation column. The obtained ammonia-hydrochloric brine is then sent to a bubbling carbonization column, where the main reaction of converting the feedstock into sodium bicarbonate takes place. The carbon dioxide CO2 required for this purpose comes from the shaft lime kiln and the sodium bicarbonate calcination furnace and is pumped into the column from below. The carbonation of ammonium-salt brine is the most important stage in the production of soda. The formation of sodium bicarbonate during carbonation occurs as a result of complex chemical processes in the carbonation column. At the top of the column, ammonium carbonate is formed from ammonia contained in the brine and carbon dioxide supplied to the column. As the brine passes in the column from top to bottom, ammonium carbonate, reacting with an excess of carbon dioxide coming from the bottom of the column, transforms into ammonium bicarbonate (ammonium bicarbonate). Approximately in the middle of the upper uncooled part of the column, an exchange decomposition reaction begins, accompanied by the precipitation of sodium bicarbonate crystals and the formation of ammonium chloride in the solution. In the middle part of the column, where sodium bicarbonate crystals are formed due to the exothermicity of the reaction, the temperature of the brine rises slightly (up to 60 - 65 ° C), but it is not necessary to cool it, since this temperature contributes to the formation of larger, well-filterable sodium bicarbonate crystals. At the bottom of the column, cooling is necessary to reduce the solubility of sodium bicarbonate and increase its yield. Depending on the temperature, the NaCl content in the brine, the degree of its saturation with ammonia and carbon dioxide, and other factors, the yield of bicarbonate is 65-75%. It is practically impossible to completely convert table salt into sodium bicarbonate precipitate. This is one of the significant disadvantages of soda production using the ammonia method.

Application:
Sodium bicarbonate (bicarbonate) is used in the chemical, food, light, medical, pharmaceutical industries, nonferrous metallurgy, supplied to retail. Registered as a food additive E500. It is widely used in: - the chemical industry - for the production of dyes, foams and other organic products, fluoride reagents, household chemical goods, fillers in fire extinguishers, for separating carbon dioxide, hydrogen sulfide from gas mixtures (gas is absorbed in a solution of hydrocarbonate at high pressure and low temperature , the solution is restored under heating and reduced pressure). - light industry - in the production of sole rubber and artificial leather, tanning (tanning and neutralization of leather). - textile industry (finishing of silk and cotton fabrics). The use of sodium bicarbonate in the manufacture of rubber products is also due to the release of CO2 when heated, which helps to give the rubber the necessary porous structure. - food industry - bakery, confectionery, beverage preparation. - the medical industry - for the preparation of injection solutions, anti-tuberculosis drugs and antibiotics. - metallurgy - in the precipitation of rare earth metals and ore flotation.

Packaging and storage:
Baking soda is packed in four-, five-layer paper bags, as well as in specialized soft disposable containers with a polyethylene liner. Guaranteed shelf life of the product. 1 year from the date of production.

Qualitative indicators:
Sodium bicarbonate is a white crystalline powder with an average crystal size of 0.05 - 0.20 mm. The molecular weight of the compound is 84.01, the density is 2200 kg / m³, the bulk density is 0.9 g / cm³. The heat of dissolution of sodium bicarbonate is calculated as 205 kJ (48.8 kcal) per 1 kg of NaHCO3, the heat capacity reaches 1.05 kJ / kg K (0.249 kcal / kg ° C). Sodium hydrogen carbonate is thermally unstable and decomposes upon heating with the formation of solid sodium carbonate and the release of carbon dioxide and water into the gas phase: Soda 2NaHCO3 (solid) тв Na2CO3 (solid) + CO2 (gas) + H2O (steam) - 126 kJ (- 30 kcal) Aqueous solutions of sodium bicarbonate decompose similarly: 2NaHCO3 (p.) ↔ Na2CO3 (p.) + CO2 (g.) + H2O (steam) - 20.6 kJ (- 4.9 kcal) Aqueous solution sodium bicarbonate has a weakly expressed alkaline character, and therefore it does not act on animal and plant tissues. The solubility of sodium bicarbonate in water is low and with increasing temperature it slightly increases: from 6.87 g per 100 g of water at 0 ° C to 19.17 g per 100 g of water at 80 ° C. Due to the low solubility, the density of saturated aqueous solutions of sodium bicarbonate differs relatively little from the density of pure water. Boiling point (decomposes): 851 ° C; Melting point: 270 ° C; Density: 2.159 g / cm³; Solubility in water, g / 100 ml at 20 ° C: 9.

Functional properties:
Chemical properties. Sodium bicarbonate is an acidic sodium salt of carbonic acid. Molecular weight (according to the international atomic masses of 1971) - 84.00. Reaction with acids. Sodium bicarbonate reacts with acids, with the formation of salt and carbonic acid, which immediately decomposes into carbon dioxide and water: NaHCO3 + HCl → NaCl + H2CO3 H2CO3 → H2O + CO2 in cooking, such a reaction with acetic acid is more common, with the formation of sodium acetate: NaHCO3 + CH3COOH → CH3COONa + H2O + CO2 Soda dissolves well in water. An aqueous solution of baking soda has a slightly alkaline reaction. The sizzle of soda is the result of the release of carbon dioxide CO2 through chemical reactions. Thermal decomposition. At a temperature of 60 ° C, sodium bicarbonate decomposes into sodium carbonate, carbon dioxide and water (the decomposition process is most effective at 200 ° C): 2NaHCO3 → Na2CO3 + H2O + CO2 Upon further heating to 1000 ° C (for example, when extinguishing a fire with powder systems), the resulting sodium carbonate decomposes into carbon dioxide and sodium oxide: Na2CO3 → Na2O + CO2.

A big black snake grows out of a pile of sugar and soda

Complexity:

Danger:

Do this experiment at home

Reagents

Safety

Put on safety goggles before starting the experiment.

Run the experiment on a tray.

Keep a container of water nearby during the experiment.

Place the burner on the cork base. Do not touch the burner immediately after completing the experiment - wait until it cools down.

General safety rules

• Avoid contact with eyes or mouth.
• Keep people without safety glasses, and small children and animals away from the testing area.
• Store the experimental kit out of the reach of children under 12 years of age.
• Wash or clean all equipment and accessories after use.
• Make sure all reagent containers are tightly closed and stored properly after use.
• Make sure all disposable containers are properly disposed of.
• Use only equipment and reagents supplied in the kit or recommended by the current instructions.
• If you used a food container or utensil for experiments, discard it immediately. They are no longer suitable for storing food.

First aid information

• If reagents come in contact with eyes, flush eyes thoroughly with water, keeping eye open if necessary. See a doctor immediately.
• If swallowed, rinse mouth with water and drink some clean water. Do not induce vomiting. See a doctor immediately.
• If reagents are inhaled, move the victim to fresh air.
• In case of skin contact or burns, flush the affected area with copious amounts of water for 10 minutes or longer.
• If in doubt, consult a doctor immediately. Take the chemical and its container with you.
• Always see a doctor in case of injury.

• Improper use of chemicals can cause injury and damage to health. Perform only the experiments specified in the instructions.
• This set of experiences is only for children 12 years of age and older.
• Children's abilities vary significantly even within an age group. Therefore, it is up to parents who experiment with their children to decide on their own which experiments are suitable for their children and will be safe for them.
• Parents should discuss safety rules with the child or children before starting experiments. Particular attention should be paid to the safe handling of acids, alkalis and flammable liquids.
• Before starting experiments, clear the testing area of \u200b\u200bobjects that may interfere with you. Storing food near the test site should be avoided. The test area should be well ventilated and close to a tap or other source of water. A stable table is required to conduct experiments.
• Substances in single-use packaging should be used completely or disposed of after one experiment, i.e. after opening the package.

Frequently asked Questions

Dry fuel (urotropin) does not spill out of the jar. What to do?

Urotropin may stick together during storage. To still pour it out of the jar, take a black stick from the set and carefully break the lumps.

Urotropine cannot be formed. What to do?

If the urotropine does not compress in the mold, pour it into a plastic cup and add 4 drops of water. Mix the moistened powder well and transfer back to the mold.

You can also add 3 drops of soap solution from the "Tin" set that you received with the "Chemistry of Monsters" set.

Can this snake be eaten or touched?

When working with chemicals, you need to follow an unshakable rule: never taste anything from what you get as a result of chemical reactions. Even if in theory it is a safe product. Life is often richer and more unpredictable than any theory. The product may not turn out to be what you expected, chemical dishes may contain traces of previous reactions, chemical reagents may not be pure enough. Experiments with tasting reagents can end up sadly.

That is why it is forbidden to eat anything in professional laboratories. Even the food I brought with me. Safety comes first!

Can you touch the "snake"? Gently, it might be hot! Coal, of which the "snake" is mainly composed, can smolder. Make sure the snake is already cold and you can touch it. The snake gets dirty - don't forget to wash your hands after the experiment!

Other experiments

Step-by-step instruction

Take the dry fuel burner from the starter kit and place the foil on it. Attention! Use a cork stand to avoid ruining your work surface.

Place the plastic ring in the center of the foil.

Pour all dry fuel (2.5 g) into the ring.

Press the mold into the ring to create a hole in the dry fuel slide. Remove the mold carefully.

Remove the plastic ring by tapping lightly on it.

Pour two level scoops of sugar (2 g) into a jar of 0.5 g baking soda (NaHCO3) and close the lid.

Shake the jar for 10 seconds to mix the sugar and baking soda.

Pour the baking soda and sugar mixture into the well in dry fuel.

Set fire to dry fuel - very soon a black "snake" will begin to grow from this hill!

Expected Result

Dry fuel will begin to burn. The mixture of sugar and baking soda on the fire will begin to turn into a large black "snake". If you do everything right, then you will grow a snake 15-35 cm long.

Recycling

Dispose of solid waste from the experiment together with your household waste.

What happened

Why is such a "snake" formed?

When heated, some of the sugar (C 12 H 22 O 11) burns out, turning into water vapor and carbon dioxide. Combustion requires an oxygen supply. Since the flow of oxygen into the inner regions of the sugar slide is difficult, another process takes place there: the high temperature decomposes the sugar into coal and water vapor. This is how our "snake" turns out.

Why add soda (NaHCO 3) to sugar?

When heated, soda decomposes with the release of carbon dioxide (CO 2):

Soda is added to the dough so that it becomes fluffy when baked. And that is why we add soda to sugar in this experiment - so that the emitted carbon dioxide and water vapor make the "snake" airy, light. Therefore, the snake can grow upward.

What does this "snake" consist of?

Basically "snake" consists of coal, obtained by heating sugar and not burned in the fire. It is coal that gives the "snake" such a black color. It also contains Na 2 CO 3, resulting from the decomposition of soda when heated.

What chemical reactions take place during the formation of a "snake"?

• Combustion (connection with oxygen) of sugar:

C 12 H 22 O 11 + O 2 \u003d CO 2 + H 2 O

• Thermal decomposition of sugar into coal and water vapor:

C 12 H 22 O 11 → C + H 2 O

• Thermal decomposition of baking soda into water vapor and carbon dioxide:

2NaHCO 3 → Na 2 CO 3 + H 2 O + CO 2

What is sugar and where does it come from?

A sugar molecule is made up of carbon (C), oxygen (O) and hydrogen (H) atoms. This is how it looks:

Frankly speaking, it is difficult to consider something here. Download the MEL Chemistry app to your smartphone or tablet and you can look at the sugar molecule from different angles and better understand its structure. In the appendix, the sugar molecule is called Sucrose.

As you can see, this molecule is made up of two parts linked together by an oxygen (O) atom. You've probably heard the names of these two parts: glucose and fructose. They are also called simple sugars. Plain sugar is called compound sugar to emphasize that a sugar molecule is composed of several (two) simple sugars.

This is what these simple sugars look like:

fructose

Sugars are important building blocks of plants. During photosynthesis, plants produce simple sugars from water and carbon dioxide. The latter, in turn, can combine both into short molecules (for example, sugar) and into long chains. Starch, cellulose are such long chains (polysaccharides) that are made up of simple sugars. Plants use them as building materials and for storing nutrients.

The longer the sugar molecule, the more difficult it is for our digestive system to digest it. That is why we are so fond of sweets containing simple short sugar. But our body was not designed to eat mostly simple sugars, they are rare in nature. Therefore, be careful when consuming sweets!

Why does soda (NaHCO 3) decompose when heated, but table salt (NaCl) does not?

This is a tricky question. First you need to figure out what the bond energy is.

Imagine a train car with a very uneven floor. This car has its own mountains, its own hollows, depressions. A sort of small Switzerland in a carriage. A wooden ball rolls on the floor. If released, it will roll down the slope until it hits the bottom of one of the depressions. We say that the ball "wants" to occupy a position with the minimum potential energy, which is located just below the valley. Likewise, atoms try to arrange themselves in such a configuration in which the bond energy is minimal.

There are several subtle points here that I would like to draw your attention to. First, remember that the explanation, what is said "on the fingers", is not very accurate, but for understanding the general picture it will suit us.

So where will the ball go? To the lowest point of the carriage? No matter how it is! It will slide into the nearest depression. And, most likely, it will remain there. Maybe there is another depression on the other side of the mountain, deeper. Unfortunately, our ball "does not know" this. But if the car is shaking strongly, then with a high probability the ball will jump out of its local depression and "find" a deeper hole. There we shake a bucket of gravel to tamp it. The gravel knocked out of the position of the local minimum is likely to find a more optimal configuration, and our ball is more likely to reach a deeper depression.

As you may have already guessed, temperature acts as an analogue of shaking in the microcosm. When we heat a substance, we make the entire system "shake", as we rocked a carriage with a ball. Atoms are detached and reattached in a variety of ways, and with a high probability they will be able to find a more optimal configuration than they were in the beginning. If it exists, of course.

We see this process in a very large number of chemical reactions. The molecule is stable because it is located in a local cavity. If we move it a little, it will get worse, and it will return back in the same way as a ball, which, if moved a little to the side from the local depression, it will roll back. But it is necessary to heat this substance harder, so that our "car" is properly shaken, and the molecule will find a more successful configuration. This is why dynamite will not explode until you hit it. This is why the paper will not burn until you heat it up. They feel good in their local pits and need a noticeable effort to get them out of there, even if there is a deeper pit nearby.

We can now return to our original question: why does soda (NaHCO 3) decompose when heated? Because it is in a state of a local minimum of binding energies. In a kind of depression. Nearby there is a deeper depression. This is what we say about the state when 2NaHCO 3 decayed into 2Na 2 CO 3 + H 2 O + CO 2. But the molecule does not "know" about this and until we heat it up, it will not be able to get out of its local hole in order to look around and find a hole deeper. But when we heat the soda to 100-200 degrees, this process will go quickly. The soda decomposes.

Why does sodium chloride NaCl not decompose in the same way? Because she is already in the deepest hole. If you break it into Na and Cl or any other combination of them, the bond energy will only grow.

If you've read this far, you're great! This is not the simplest text and not the simplest thoughts. I hope you managed to learn something. I want to warn you about this place! As I said at the beginning, this is a beautiful explanation, but not entirely correct. There are situations when a ball in a carriage will tend to occupy not the deepest hole. So our substance will not always tend to a state with a minimum bond energy. But more about that some other time.

What substances are formed when the NaHCO3 solution is evaporated? and got the best answer

Answer from Marat [guru]
In an aqueous solution of NaHCO3 salt, three equilibrium processes take place: NaHCO3<=> NaOH + CO2 and 2NaHCO3<=> Na2CO3 + CO2 + H2O and Na2CO3 + H2O<=> NaOH + NaHCO3. When the solution is heated, all equilibria shift to the right. Thus, during the evaporation of the NaHCO3 solution, three substances will be formed (in different proportions): NaCO3 (sodium carbonate), NaOH (sodium hydroxide) and CO2 (carbon dioxide). A small amount of carbonic acid (H2CO3) in the solution can be neglected. Obviously, with prolonged evaporation, you just get a concentrated alkali solution (carbon dioxide will evaporate).

Answer from 2 answers[guru]

Hello! Here is a selection of topics with answers to your question: What substances are formed when the NaHCO3 solution is evaporated?

Answer from Michael B[guru]
At a temperature of 60 ° C, sodium bicarbonate decomposes into sodium carbonate, carbon dioxide and water (the decomposition process is most effective at 200 ° C): 2NaHCO3 → Na2CO3 + H2O + CO2 Upon further heating to 1000 ° C (for example, at t

Answer from V.V. ***[guru]
The first answer is absolutely wrong, alkali metal carbonates do not decompose to oxides! (Sc. program!) Bicarbonates, that's right, decompose to carbonates, water and coal. gas.

Answer from 2 answers[guru]

Sodium carbonate Na 2 CO 3. soda ash. White, melts and decomposes when heated. Sensitive to moisture and carbon dioxide in the air. Forms decahydrate ( crystalline soda). Let's well dissolve in water, hydrolyzes by anion, creates a strongly alkaline environment in solution. Decomposes with strong acids. Recovered with coke. It enters into ion exchange reactions.

Qualitative reaction on CO 3 2– ion - formation of a white precipitate of barium carbonate, decomposed by strong acids (HCl, HNO 3) with the release of carbon dioxide.

It is used for the synthesis of sodium compounds, the elimination of the "constant" hardness of fresh water, in the production of glass, soap and other detergents, cellulose, mineral paints, enamels. In nature, it is found in ground brines, brine of salt lakes.

Equations of the most important reactions:

Receiving in industry (solvay way, 1861–1863):

a) a mixture of NH 3 and CO 2 is passed through a saturated NaCl solution:

NaCl + NH 3 + H 2 O + CO 2 \u003d NH 4 Cl + NaHCO 3 ↓

(under these conditions, baking soda is slightly soluble);

b) the precipitate NaHCO 3 is subjected to dehydration ( calcination):

2NaHCO 3 \u003d Na 2 CO 3 + H 2 O + CO 2

Potassium carbonate K 2 CO 3. Oxosol. Technical name potash. White, hygroscopic. It melts without decomposition, decomposes upon further heating. Sensitive to moisture and carbon dioxide in the air. Let's very well dissolve in water, hydrolyzes by anion, creates a strongly alkaline environment in solution. Decomposes with strong acids. It enters into ion exchange reactions.

It is used in the production of optical glass, liquid soap, mineral paints, many potassium compounds, as a dehydrating agent.

Equations of the most important reactions:

Receiving in industry :

a) heating potassium sulfate [natural raw materials - minerals cainite KMg (SO 4) Cl ЗН 2 O and shonit K 2 Mg (SO 4) 2 6H 2 O] with slaked lime Ca (OH) 2 in a CO atmosphere (pressure \u003d 15 atm):

K 2 SO 4 + Ca (OH) 2 + 2CO \u003d 2K (HCOO) + CaSO 4

b) calcining potassium formate K (НСОО) in air:

2K (HCOO) + O 2 \u003d K 2 CO 3 + H 2 O + CO 2

Sodium bicarbonate NaHCO 3. Acidic oxosalt. Technical name baking soda. White loose powder. Decomposes without melting when heated slightly; when wet, begins to decompose at room temperature. Moderately soluble in water, hydrolyzed by anion to a small extent. Decomposed by acids, neutralized by alkalis. It enters into ion exchange reactions.

Qualitative reaction on НСОд ion - formation of a white precipitate of barium carbonate under the action of barite water and decomposition of the precipitate with strong acids (НCl, HNO 3) with the release of carbon dioxide. It is used in the food industry as a medicine.

Equations of the most important reactions:

Receiving : saturation of the Na 2 CO 3 solution (see) with carbon dioxide.

Calcium carbonate CaCO 3. Oxosol. A widespread natural substance, the main constituent part of sedimentary rock is limestone (its varieties are chalk, marble, calcareous tuff, marl), pure CaCO 3 in nature is a mineral calcite. White, decomposes when calcined, melts under excess pressure of CO 2. Insoluble in water (\u003d 0.0007 g / 100 g H 2 O).

Reacts with acids, ammonium salts in hot solution, coke. It is transferred into solution by the action of excess carbon dioxide with the formation of bicarbonate Ca (HCO 3) 2 (exists only in solution), which determines the "temporary" hardness of fresh water (together with magnesium and iron salts). Elimination of hardness (water softening) is carried out by boiling or neutralizing with slaked lime.

It is used for the production of CaO, CO 2, cement, glass and mineral fertilizers [including lime nitrate Ca (NO 3) 2 4H 2 O], as a filler for paper and rubber, building stone (crushed stone) and a component of concrete and slate, in the form of precipitated powder - for the manufacture of school crayons, tooth powders and pastes, mixtures for whitewashing premises.

Equations of the most important reactions:

Soda

(natron, sodium bicarbonate, sodium bicarbonate) - sodium salt neutralizing acid. Baking soda is sodium bicarbonate NaHCO 3, sodium bicarbonate. In general, "soda" is the technical name for the sodium salts of carbonic acid H 2 CO 3. Depending on the chemical composition of the compound, baking soda (baking soda, sodium bicarbonate, sodium bicarbonate, sodium bicarbonate) - NaHCO 3, soda ash (sodium carbonate, anhydrous sodium carbonate) - Na 2 CO 3 and crystalline soda - Na 2 CO 3 differ. 10H 2 O, Na 2 CO 3 .7H 2 O, Na 2 CO 3 .H 2 O. Artificial baking soda (NaHCO3) - white crystalline powder.
Modern soda lakes are known in Transbaikalia and Western Siberia; Lake Natron in Tanzania and Lake Searles in California are well known. The throne, which is of industrial importance, was discovered in 1938 as part of the Green River Eocene sequence (Wyoming, USA).
In the United States, natural soda satisfies more than 40% of the country's need for this mineral. In Russia, due to the absence of large deposits, soda is not extracted from minerals.
Soda was known to man about one and a half to two thousand years BC, and maybe even earlier. It was mined from soda lakes and extracted from a few deposits in the form of minerals. The first information about obtaining soda by evaporation of water from soda lakes dates back to 64 AD. Alchemists of all countries up to the 18th century seemed to be a kind of substance that hissed with the release of some kind of gas under the action of acids known by that time - acetic and sulfuric. At the time of the Roman physician Dioscorides Pedania, no one had a clue about the composition of soda. In 1736, the French chemist, physician and botanist Henri Louis Duhamel de Monceau was able to get very pure soda from the water of soda lakes for the first time. He was able to establish that the soda contains the chemical element "Natr". In Russia, even at the time of Peter the Great, soda was called "zoda" or "itch" and until 1860 it was imported from abroad. In 1864, the first soda plant based on the technology of the Frenchman Leblanc appeared in Russia. It was thanks to the appearance of their factories that soda became more accessible and began its victorious path as a chemical, culinary and even medicine.

Chemical properties

Sodium bicarbonate is an acidic sodium salt of carbonic acid. Molecular weight (according to the international atomic masses of 1971) - 84.00.

Reaction with acids

Sodium bicarbonate reacts with acids to form salt and carbonic acid, which immediately decomposes into carbon dioxide and water:
NaHCO 3 + HCl → NaCl + H 2 CO 3
H 2 CO 3 → H 2 O + CO 2
in cooking, such a reaction with acetic acid is more common, with the formation of sodium acetate:
NaHCO 3 + CH 3 COOH → CH 3 COONa + H 2 O + CO 2
Soda dissolves well in water. An aqueous solution of baking soda has a slightly alkaline reaction. The fizz of soda is the result of the release of carbon dioxide CO 2 as a result of chemical reactions.

Thermal decomposition

At 60 ° C, sodium bicarbonate decomposes into sodium carbonate, carbon dioxide and water (the decomposition process is most effective at 200 ° C):
2NaHCO 3 → Na 2 CO 3 + H 2 O + CO 2
Upon further heating to 1000 ° C (for example, when extinguishing a fire with powder systems), the resulting sodium carbonate decomposes into carbon dioxide and sodium oxide:
Na 2 CO 3 → Na 2 O + CO 2.

physical and chemical indicators

Sodium bicarbonate is a white crystalline powder with an average crystal size of 0.05 - 0.20 mm. The molecular weight of the compound is 84.01, the density is 2200 kg / m³, the bulk density is 0.9 g / cm³. The heat of dissolution of sodium bicarbonate is calculated as 205 kJ (48.8 kcal) per 1 kg of NaHCO 3, the heat capacity reaches 1.05 kJ / kg.K (0.249 kcal / kg. ° C).
Sodium hydrogen carbonate is thermally unstable and decomposes on heating with the formation of solid sodium carbonate and the release of carbon dioxide, as well as water into the gas phase:
2NaHCO 3 (tv.) ↔ Na 2 CO 3 (tv.) + CO 2 (g.) + H 2 O (steam) - 126 kJ (- 30 kcal) Similarly, aqueous solutions of sodium bicarbonate decompose:
2NaHCO 3 (p.) ↔ Na 2 CO 3 (p.) + CO 2 (g.) + H 2 O (steam) - 20.6 kJ (- 4.9 kcal) Aqueous sodium bicarbonate solution has a weakly expressed alkaline character , and therefore it does not affect animal and plant tissues. The solubility of sodium bicarbonate in water is low and with increasing temperature it slightly increases: from 6.87 g per 100 g of water at 0 ° C to 19.17 g per 100 g of water at 80 ° C.
Due to the low solubility, the density of saturated aqueous solutions of sodium bicarbonate differs relatively little from the density of pure water.

Boiling point (decomposes): 851 ° C;
Melting point: 270 ° C;
Density: 2.159 g / cm³;
Solubility in water, g / 100 ml at 20 ° C: 9.

Application

Sodium bicarbonate (bicarbonate), used in the chemical, food, light, medical, pharmaceutical industries, non-ferrous metallurgy, is supplied to retail.
Registered as a food additive E500.
It is widely used in:

• chemical industry - for the production of dyes, foams and other organic products, fluoride reagents, household chemical goods, fillers in fire extinguishers, for separating carbon dioxide, hydrogen sulfide from gas mixtures (gas is absorbed in a bicarbonate solution at high pressure and low temperature, the solution is recovered when heated and reduced pressure).
• light industry - in the production of sole rubber and artificial leather, tanning (tanning and neutralization of leather).
• textile industry (finishing silk and cotton fabrics). The use of sodium bicarbonate in the manufacture of rubber products is also due to the release of CO 2 when heated, which helps to give the rubber the required porous structure.
• food industry - bakery, confectionery, beverage preparation.
• medical industry - for the preparation of injection solutions, anti-tuberculosis drugs and antibiotics.
• metallurgy - in the precipitation of rare earth metals and ore flotation.

Cooking

The main application of baking soda is cooking, where it is used mainly as a main or additional baking powder in baking (since it emits carbon dioxide when heated), in the manufacture of confectionery products, in the production of carbonated drinks and artificial mineral waters, independently or as part of complex baking powder ( for example, baking powder, mixed with ammonium carbonate), for example, biscuit and shortbread dough. This is due to the ease of its decomposition at 50-100 ° C.
Baking soda, used primarily in biscuits, pastry crumbs, cake sheets, and puff pastries. In the last quarter of the XIX century. its use in confectionery began, at first only in France and Germany, and only at the very end of the 19th century and at the beginning of the 20th century - also in Russia.
The use of soda opened the way for the factory production of modern cookies - stamping. At the same time, many old types of cookies - biscuit, puff, broken, gingerbread, puffy, meringue - have gone into the past, disappeared not only from public but also from household use.
Soda is a necessary everyday assistant in the kitchen for washing dishes, canning containers, some fruits and berries before drying. It has the ability to neutralize and kill odors.
It is a mistake to think that soda is a spice only for the confectionery business. In addition to confectionery production, soda is also used for the preparation of English marmalades, for minced meat for Moldovan, Romanian and Uzbek cuisine (potash soda) and for preparing drinks. The amounts of soda added to all of these products are extremely small - from "at the tip of a knife" to a pinch and a quarter of a teaspoon. In drinks with soda, its share is much higher - half and a full teaspoon per liter of liquid. For confectionery and other purposes, soda is put in according to the prescription of recipes, usually very small doses. Store it in an airtight container, take it with a dry object.
The production of soda by an industrial method has provided ample opportunities in the preparation of many types of modern confectionery products in European countries. For a long time Russia followed the traditional path, preferring yeast and other types of dough.
In Russia, until the second half of the 19th century, soda was not used at all in bakery and confectionery. And at the very end of the 19th century, products of this kind were produced most of all in Ukraine and Poland, as well as in the Baltic States. The Russian population, accustomed from time immemorial to natural types of dough - either yeast, sourdough, or honey-egg, where artificial chemicals were not used as a lifting agent, but gases naturally occurring during baking were used, as a result of the interaction of products such as honey ( sugar), eggs, sour cream, alcohol (vodka) or wine vinegar - soda cookies had extremely low popularity and low demand.
Soda-based confectionery was considered “German” and was ignored for both purely culinary and gustatory and “patriotic” reasons.
In addition, Russian national confectionery products - honey gingerbread and gingerbread, glazed gingerbread and nuts boiled in honey - had such a uniquely excellent taste that they successfully competed with Western European confectionery, more refined in shape, but "flimsy" in terms of satiety, good quality. and the taste of French biscuits, where attractiveness was achieved not by the special character of the dough, but by the use of exotic spices, mainly vanilla.
In addition to confectionery, soda has never been used in Russian cuisine and is not used in fact until now. Meanwhile, in the Baltics, Moldova, Romania, the Balkans, soda is used as a loosening agent in a number of dishes prepared by frying. So, soda is added to a variety of semi-dough fried dishes: potato pancakes, which include wheat flour; a variety of pancakes, sour cream cakes and crumpets, cheese cakes made from a combination of cottage cheese and flour, as well as minced meat, if they consist only of meat and onions, without adding flour components (flour, white bread, bread crumbs). Such raw minced meat (beef, pork) is left with a soda additive to stand in the refrigerator for several hours, and then it is easily molded from this minced meat "sausages", which are quickly (in 10-15 minutes) grilled in the oven of any home stove (gas , wood or electric).
A similar use of soda in minced meat is known in Armenian cuisine, with the only difference that in such cases the minced meat does not stand, but is immediately subjected to intensive beating with the addition of a few drops (5-8) of brandy, and turns into actually a meat soufflé used for the preparation of various national dishes (mainly kalolaks).
In the English-speaking countries of Europe and America (England, Scotland, on the East Coast of the United States and in Canada), soda is used as an indispensable additive in citrus jam (oranges, pumplemoses, lemons, grapefruit), as well as for the preparation of candied fruits. As a result, a special digestibility of citrus fruits, their hard crusts, the transformation of such jam into a kind of thick marmalade is achieved, and at the same time the degree of unpleasant bitterness always present in the peel of citrus fruits decreases (but does not disappear altogether!). Orange peels, which constitute a kind of ballast in our country, waste from the use of these fruits, with the help of soda, become a valuable raw material for obtaining a fragrant, highly nutritious marmalade.
In Central Asian cuisines, soda is used in the preparation of non-confectionery types of simple dough in order to give it special elasticity and turn it into a stretched dough without using vegetable oil for this, as is customary in southern European, Mediterranean and Balkan cuisines. In Central Asia, pieces of simple unleavened dough, after the usual half-hour holding, are moistened with a small amount of water, in which 0.5 teaspoon of salt and 0.5 teaspoon of soda are dissolved, and then stretched by hand into the finest noodles (so-called Dungan noodles), which has a delicate, pleasant taste and goes to the preparation of national dishes (lagman, monpara, shima, etc.).
Soda as scanty additives to any food in the cooking process, and precisely during heat treatment, is added in many national cuisines, given that in some cases this gives not only an unexpected taste effect, but also usually clears food raw materials and the whole dish from various accidental side odors and tastes.
In general, the role of soda in the kitchen, even in addition to the culinary process, is very significant. Indeed, without soda, it is almost impossible to perfectly clean dining room and kitchen enamel, porcelain, glass and earthenware, as well as kitchen tools and equipment from foreign odors and various deposits and patina. Soda is especially indispensable and necessary when cleaning tea utensils - teapots and cups from the tea plaque and film formed on their walls.
It is equally necessary to use baking soda when washing dishes in which fish were cooked in order to discourage the fishy smell. Usually they proceed as follows: they beat off a persistent fishy smell by wiping the dishes with onions, and then destroy (wash off) the onion smell by cleaning these dishes with soda.
In short, soda is an indispensable component of kitchen production, and in a good kitchen you cannot do without it. Moreover, its absence in the arsenal of the cook or hostess immediately becomes noticeable, for it binds the one who works at the stove or at the cutting table in many of his actions.
Modern environmental circumstances have caused another new use of soda in the kitchen as a means of increasing the quality of vegetable raw materials. For example, you can recommend washing all processed but not yet chopped vegetables - before placing them in a kettle or frying pan - in a solution of baking soda in water. Or add one or two teaspoons of baking soda to already peeled potatoes, filled with cold water and intended for boiling or making mashed potatoes. This will not only cleanse the potatoes from the chemicals that were used in their cultivation, but also make the product itself lighter, cleaner, more beautiful, remove all side odors acquired during transportation or improper storage, as well as spoilage. The potatoes themselves will become crumbly, tasty after readiness. Thus, the use of soda before cooking, during cold processing (then the product is thoroughly washed with cold water), can improve the quality of vegetable food raw materials, in particular in starchy vegetables, root crops and leafy crops (cabbage, salads, spinach, parsley, etc.) .).
Soda has taken the place of the alkaline agent so firmly that nothing has yet been able to move it from this position. As a baking powder, baking soda can work in two ways. First, it decomposes when heated by the reaction:
2NaHCO 3 (soda) → Na 2 CO 3 (salt) + H 2 O (water) + CO 2 (carbon dioxide).
And in this case, if you add an excessive amount of soda to the shortcrust pastry, during a short baking time it may not have time to thermally decompose without residue and the cookie or cake will get an unpleasant "soda" aftertaste.
In the same way as potash, soda reacts with acids contained in the dough or artificially added there:
NaHCO 3 (soda) + R-COOH (acid) → R-COONa (salt) + H 2 O (water) + CO 2 (carbon dioxide)
The many different branded sachets and their availability do not negate the fun for young chemists - making their own baking powder.
proportional composition of such a traditional powder:
2 parts sour tartaric salt,
1 part baking soda
1 part starch or flour.

Medicine

Everyone knows what soda looks like - it is a white powder that absorbs water and dissolves perfectly in it. But few people know about the amazing healing properties of this "simple" substance. Meanwhile, soda - sodium bicarbonate - is one of the main ingredients in our blood. The results of the study of the effect of baking soda on the human body exceeded all expectations. It turned out that soda is able to equalize the acid-base balance in the body, restore metabolism in cells, improve the absorption of oxygen by tissues, and also prevent the loss of vital potassium. Soda helps with heartburn, seasickness, colds, heart disease and headaches, and skin diseases. As you can see, soda is a first aid medicine.
Baking soda solution is used as a mild antiseptic for gargling, as well as a traditional acid-neutralizing remedy for heartburn and stomach pain (modern medicine does not recommend using it due to side effects, including due to "acid ricochet") or to eliminate acidosis, etc.
Baking soda is used to treat acidic conditions; baking soda solution is used to rinse the throat, to rinse the skin if acids get in.
Sodium bicarbonate (baking soda) may slow the progression of chronic kidney disease. This conclusion was made by scientists from the Royal London Hospital, UK. They studied 134 people with advanced chronic kidney disease and metabolic acidosis.
One group of subjects received the usual treatment, and the second, in addition to the traditional treatment, received a small amount of baking soda tablets daily. In those patients who drank sodium bicarbonate, kidney function deteriorated 2/3 more slowly than others.
Rapid progression of kidney disease was observed in only 9% of subjects in the "soda group" versus 45% of subjects treated traditionally. In addition, those who took baking soda were less likely to develop end-stage renal disease, which requires dialysis. It is noteworthy that an increase in the content of sodium bicarbonate in the body did not cause an increase in blood pressure in patients.
Soda is an inexpensive and effective treatment for chronic kidney disease. However, the researchers caution: taking soda should be supervised by a doctor, who must correctly calculate the dosage for the patient.

The healing properties of baking soda

Previously, sodium bicarbonate was used very widely (like other alkalis) as an antacid agent for increased acidity of gastric juice, gastric ulcer and 12-duodenal ulcer. When taken orally, baking soda quickly neutralizes the hydrochloric acid of gastric juice and has a pronounced antacid effect. However, the use of baking soda is not only about brilliantly washed dishes and getting rid of heartburn. Baking soda takes its rightful place in the home medicine cabinet.
Like the ancient Egyptians, who obtained natural soda from lake waters by evaporation, people used other properties of soda. It has neutralizing qualities and is used in medical practice to treat gastritis with high acidity. It is capable of killing microbes, it is used as a disinfectant: soda is used for inhalation, rinsing, and skin cleansing.
Soda is widely used in healthcare.

Caries prevention.
The acids produced in the mouth as a result of the vital activity of bacteria destroy the enamel of the teeth. These acids can be neutralized by rinsing your mouth with a baking soda solution several times a day. Alternatively, moisten your toothbrush with water, dip it in baking soda, and brush your teeth. Soda, in addition, has a slight abrasive effect: it polishes the teeth without damaging the enamel.

From unpleasant foot odor.
The baking soda added to the footbath water neutralizes the acids produced by bacteria, which give the feet an unpleasant smell. The baking soda will also help eliminate the pungent odor of underarm sweat.

With insect bites.
Do not brush the bites of mosquitoes and other bloodsuckers until they are bloody. Better prepare a mushy mixture of water and baking soda and apply to the bite. Baking soda will also relieve itching caused by chickenpox or skin contact with cow parsnip, nettle.

With diaper rash.
Soda lotions significantly improve the condition of babies with diaper rash. They reduce itching and speed up skin healing.

With cystitis.
Disease-causing bacteria live in the bladder in a slightly acidic environment. If your bladder has fallen victim to an infection, the perfect afternoon drink for you is an effervescent baking soda and water cocktail.

For sunburn.
Add some baking soda to a warm bath to soften the water, making it a soothing lotion for irritated skin.

Sore throat.
Stir 0.5 teaspoon. tablespoons of soda in a glass of water and gargle with a prepared solution every 4 hours: it neutralizes acids that cause pain. Rinsing the mouth with such a solution will also help relieve inflammation of the oral mucosa.

From bad breath.
When combined with hydrogen peroxide, baking soda has a powerful oxidative effect and destroys bacteria that cause bad breath. Add 1 table. spoon of baking soda into a glass of hydrogen peroxide solution (2-3%) and rinse your mouth.

With a cold.
It is useful to do inhalation. To do this, you can take a small kettle, boil 1 glass of water from 1 tsp. spoon of soda. Make a tube out of hard paper, put it on the spout of the kettle and inhale the steam for 10-15 minutes. This inhalation is very helpful in separating phlegm.
To cough up viscous sputum, drink 1/2 cup of warm water on an empty stomach 2 times a day, in which 0.5 teaspoon is dissolved. tablespoons of baking soda and a pinch of salt.

With frequent migraines.
Take a solution of boiled water and baking soda every day. On the 1st day, 30 minutes before lunch, drink 1 glass of solution (0.5 teaspoons of soda + water), on the 2nd day - 2 glasses, etc., bringing to 7 glasses. Then reduce the dose in the reverse order.

Other.
For rhinitis, stomatitis, laryngitis, conjunctivitis, 0.5-2% soda solution is used.
To disinfect the oral mucosa, it is useful to rinse your mouth with a weak solution (soda - 85 g, salt - 85 g, urea - 2.5 g) after meals.
Remedy for smoking: rinse your mouth with a solution of baking soda (1 tablespoon per 200 ml of water).
With dry skin, dry dermatitis, ichthyosis and psoriasis, therapeutic baths are useful (soda - 35 g, magnesium carbonate - 20 g, magnesium perborate - 15 g). The water temperature should not be higher than 38-39 ° С, first you just need to sit in a warm bath, then gradually increase the temperature. The duration of the bath is 15 minutes.

Firefighting

Sodium bicarbonate is part of the powder used in powder fire extinguishing systems, utilizing heat and displacing oxygen from the combustion site with the emitted carbon dioxide.

Equipment cleaning. Abrasive blast cleaning (ABB) technology

The equipment and surfaces are cleaned from various coatings and contaminants using the technology of abrasive blast cleaning (ASO) equipment. Sodium bicarbonate is used as an abrasive (baking soda, sodium bicarbonate, sodium bicarbonate, NaHCO 3, sodium bicarbonate).
Sodium bicarbonate ALD technology is an effective new way to clean equipment using a “soft” abrasive. The abrasive is propelled by compressed air produced by a compressor. This method has received commercial recognition and has been widely used in Europe and the United States for 25 years due to its versatility and economic feasibility.
The surface treatment of the equipment is similar to that of conventional sandblasting. The difference is that the soda particles are "soft" abrasive, that is, they do not damage the surface itself.
Principle:
A fragile particle of bicarbonate of sodium explodes upon contact with the surface to be cleaned.
The energy released by this flash removes contamination from the cleaned surface. Abrasive soda particles are completely broken into fine dust, which is easily scattered in different directions perpendicular to the fall, increasing the cleaning effect. For the purpose of dust suppression, soda-jet cleaning of equipment is usually performed using humidification, that is, hydro-abrasive-jet cleaning (GASO) of equipment. Sodium carbonate dissolves in water. Therefore, the used abrasive will dissolve or may be washed off after cleaning.
This is in contrast to quartz sand, which shears off the coating. Quartz sand also erases some of the surface to be cleaned, which the soda leaves virtually intact. There are many more differences between these types of equipment cleaning, but they are already a consequence of the properties of the abrasives.
Soluble sodium bicarbonate abrasives are specially formulated for abrasive blast cleaning of equipment. The free flowing qualities of the abrasives reduce the flow density associated with the poor flow properties of conventional sodium carbonate.